Chicken and Tomato Risotto
Combine simple ingredients for a satisfying weeknight meal. Toss together a salad while the rice simmers to complete the meal.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 35 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In large pot, melt butter over medium-high heat; cook garlic, onion, basil, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper, stirring, for about 3 min or until softened. Add rice and cook, stirring, for 1 min. Stir in chicken stock then 3 cups (750 mL) of the milk; bring just to boil, stirring often. Stir in chicken. Cover, reduce heat to low and simmer for 15 min.
Meanwhile, dice zucchini. Drain tomatoes, reserving juice for another use. Stir zucchini and drained tomatoes into pot. Cook, covered, for 10 min longer, stirring twice, until rice is still slightly firm to the bite and chicken is no longer pink inside. Stir in remaining milk and Parmesan cheese. Season to taste with salt and pepper.
Tips
Cooking Tip:
Short-grain rice provides a creamy texture that long-grain rice does not. If you have leftover risotto, it will thicken when refrigerated. Add a little more milk when reheating it to get the soft consistency back.
Nutritional Info
Per serving
Energy: 659 CaloriesProtein: 41 g
Carbohydrate: 83 g
Fat: 17 g
Fibre: 4.1 g
Sodium: 1436 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
43 %
/
477
mg
Folate:
76 %
Niacin:
76 %
Zinc:
55 %
Vitamin B12:
53 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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